Dinner Menu

Saturday, November 18th, 2017

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Smaller Plates

12.

Woven Roots Young Lettuces

Animal Farm buttermilk, black pepper, cucumbers, croutons

Massaged Kale from Lee

roasted beets, horseradish vinaigrette, apricot, bulgur

Asian Slaw of Winter Vegetables

kohlrabi, carrots, sesame, radish, peanuts and cabbage

Crimini Mushroom Stew

einkorn, thyme, Grace Hill Wild Alpine, popcorn

Whitefish Fritters

mustard, the holy trinity and cajun aioli

Generic Romaine and Frisee

turnip, shaved apple and montasia cheese

Semolina toasts 3.                Greens with vinaigrette 8.


Medium Plates

18.

Garganelli, roasted tomatoes, High Lawn ricotta, Parmesan

Linguini, NEFF beef Bolognese, pecorino

Maitake and Oyster Mushrooms from North Adams

aged miso congee, edamame, Japanese turnip, kale and sesame

North Star Lamb Stew

red wine, mirepoix, mashed potato, herbs


Larger Plates

26.

Leg of Duck Confit

duck confit cassoulet, cracklins, white wine and tomato

Pan Seared Icelandic Cod

Thai red curry, coconut milk, sautéed carrots, red peppers and napa cabbage

                                                                                                                                                    Chili Braised Pork Shank

butternut and delicata squash, hominy and Mexican oregano

Overnight Roasted NEFF Beef

Woven Roots’ spinach, kohlrabi and cheddar gratin


Sweet

10.

Baked New York Apples, spiced vanilla ice cream, pepper streusel, caramel

Toasted Banana Bread, walnuts, cream cheese and chocolate sauce